A collection of our favorite recipes that always hit the spot

Whole Roasted Tilapia

Serves 2Prep: 5 minutesCook: 20-30 minutes

INSTRUCTIONSPreheat oven to 350° F1. Stuff tilapia cavity with lemon, garlic, and rosemary2. Line a roasting pan with parchment paper3. Place fish on a parchment4. Bake for 20-30 minutes or until the thickest part flakes easily when tested with a knife

Serves: 1Prep: 15 minutes

INSTRUCTIONS1. Pour warm water into a large bowl or round baking pan2. Dip rice paper in warm water for 15-20 seconds3. Remove rice paper from water and place on flat work surface4. Place 1/6 cup edemame, 1/3 cucumber, 1/3 bell pepper, 1/3 radish on the top third of the rice paper to form a row of ingredients5. Wrap the top third of the rice paper around the edemame and veggies, snuggly6. Tuck in side edges of rice paper7. Continue wrapping until summer roll is formed8. Perform steps 1-6 to make 2 more summer rolls9. Cut each summer roll in half10. Place summer rolls on a bed of microgreens11. Dress with rice wine vinegar and tahini

*All quantities are to taste

INSTRUCTIONS1. Warm falafel in the oven at 350° F for 5-10 minutes2. Line the inside of your pita with humus and tahini3. Add in microgreens, Israeli salad, pickled vegetables4. Top with falafel and you can always drizzle on more tahini

INSTRUCTIONS1. Combine garlic, olive oil, and salt in a large skillet and warm over low heat, stirring occasionally until garlic softens and turns golden, about 8 minutes2. Add pasta and reserved water to skillet and mix well3. Transfer to large bowl and fold in microgreens